1 cup graham cracker crumbs
1 cup plus 3 tablespoons granulated sugar, divided
3 tablespoons butter or margarine, melted
40 ounces Philadelphia cream cheese, softened
3 tablespoons flour
1 tablespoon vanilla extract
3 eggs
1 cup sour cream
1 (21 ounce) can cherry pie filling

Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Beat cream cheese, the 1 cup sugar, flour and vanilla extract with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour over crust. Bake at 350 degrees F for 65 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling.

Makes 14 servings.